Friday, January 13, 2012

Lemon Quinoa Cookies

Thank you to everyone who loved these cookies at my class today.  Here is the recipe so you can make them on your own.  They are the ultimate in healthy cookies, so you can feel good about eating them.  However, don't eat too many, lots of whole grains can be too hard on your stomach if you're not use to them!  Enjoy!

Lemon Quinoa Cookies

4 ½ cups fresh ground Wonder Flour*
1 cup cooked White Quinoa**
1 cup shredded coconut
1 cup pistachios, shelled, roasted, chopped***
1 teaspoon fresh lemon zest
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks of butter
1 ½ cups Xagave (or 2 1/2 c. sugar)****
2 large eggs
1 teaspoon vanilla
2/3 cup buttermilk

In a mixing bowl beat butter and Xagave (or sugar) until fluffy. Add eggs one at a time and the vanilla. Add the vanilla & buttermilk, then rest of the ingredients.
Spoon tablespoon size amount out on parchment paper lined cookie sheet. Bake in a preheated 350 degree oven 12 to 15 minutes or until golden brown. Remove from oven and cool on cooling rack. After the cookies have cooled for about 5 minutes, top with glaze.

1 ½ cup powdered sugar
Juice from one lemon
3 Tablespoons buttermilk
Tiny pinch of salt
Whisk together and lightly cover cookies with a thin coat. If extra I like to glaze them twice!
(This recipe comes from Chef Brad)

*Wonder Flour is a blend of spelt, pearled barley, & brown rice.  I mix equal portions of these grails together and grind into flour.  This is a combination I learned from Chef Brad.  It is an powerhouse mixture of grains and you can use it in anything but yeasted breads.  Try using it to replace half your flour mixture in any recipe (muffins, pancakes, waffles, banana bread, etc...)  It brings a great earthy whole grain taste to anything you bake with it.  If you don't want to grind those grains you could always use a wheat flour, but you would probably only need 4 cups, not 4 1/2.
**I like to cook my quinoa in bigger batches and freeze Ziploc baggies into 1 and 2 c. portions.  Then they are ready for cookies, soups, taco's, anything I want to throw it into.
***I like to buy my pistachios at Costco in the big bag.  They are a great healthy snack to have around.  You could also use another nut if you don't like pistachios.
****I use Xagave in this, but if you don't have any you could use sugar.

1 comment:

  1. Hey Suzie,

    These look so Yummy! i've been wondering what to do with my Quinoa. i love all your recipes. What kind a classes do you teach? I recently started working for Shelf Reliance. (i'm sure you've heard of them) they have an amazing Freeze Dried Food line. it has made eating healthy so much easier, and economical for my family and friends. You would be a Fabulous Teacher for their team. let me know if it interests you, i'd love to share some info with you.

    Marci Pratt (kara's friend)